Desenvolvimento de iogurtes com mistura de leite ovino e bovino: efeito nas características físico química, perfil de proteínas e atividade antioxidante
DOI:
https://doi.org/10.33448/rsd-v11i16.37531Palavras-chave:
Antioxidantes; Composição físico-química; Iogurtes.Resumo
O iogurte é um dos produtos lácteos fermentados mais populares e um excelente meio para novos ingredientes / fonte alimentar. Este estudo buscou avaliar e caracterizar o leite bovino (BM) e o leite ovino (SM) e o iogurte elaborado com leite bovino (BM) e de ovelha (SM), e mistura de BM: SM e as respectivas frações de 100:0, 75:25, 50:50, 25:75 e 0:100, e avaliar a influência destas nos parâmetros físico-químicos, antioxidante, perfil de proteínas, microestrutura e análise de cor para os iogurtes. Os iogurtes com maiores teores de acidez, proteína, gordura, sólidos totais, cinzas e cálcio foram os elaborados com SM. Com relação aos atributos de cor, todos os iogurtes apresentaram característica verde-amarelas após o armazenamento de 21 dias pela avaliação dos parâmetros a* e b*, com predominância para os de leite bovino. O perfil de antioxidantes apresentou maior concentração para 100:0 e 0:100, porém o leite bovino apresentou maior valor de DPPH (2,2-difenil-1-picrilhidrazil), e, durante o armazenamento os iogurtes mantiveram valores constantes de DPPH, sendo maior para o 0:100. Na microscopia eletrônica de varredura (MEV) observou-se que o BM (100:0) possui uma estrutura mais compacta, possivelmente devido ao maior tamanho das partículas de gordura e a menor concentração de proteínas em comparação ao SM (0:100). A eletroforese indicou alterações O leite ovino apresentou melhor valor nutricional, mostrando o potencial na fabricação de produtos com este leite.
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